Scallop Num Pang – Luke's Lobster

Scallop Num Pang

Serves 2

Scallop Num Pang

Introduction

As part of our New Maine Food program at our flagship restaurant in Portland, we've been featuring a rotating special highlighting a dish from a New Mainer member of our team's culture of origin using Maine seafood. This month, our Quality Assurance Supervisor, Chenda Chamreoun, brings us this Cambodian Num Pang with Grilled Dayboat Scallops. If you aren't close to Portland, you can order our dayboat scallops shipped directly to you to enjoy this dish right in your own home.

Ingredients

Pickled Vegetables Ingredients:

  • 1 cup vinegar
  • 1 cup sugar
  • 1 cup fish sauce
  • 1 cucumber, sliced
  • 1 carrot, julienned

Hoisin Sriracha Sauce:

  • 2 cloves garlic, minced  
  • 1/2 cup Sriracha sauce
  • 1/4 cup hoisin sauce
  • 2 Tbsp.  sugar

Mayo Spread:

  • 2 egg yolks
  • 1 cup vegetable oil
  • 1 Tbsp sweetened condensed milk
  • 1 tsp. salt

Assembly:

1 Tbsp. neutral oil, such as canola, grapeseed, or sunflower

  • Four Crusty demi-baguettes, or one long baguette cut into quarters
  • 1 cup of cilantro, roughly torn with leaves and tender stems

Directions

Pickled vegetable instructions:

  1. Mix together vinegar, sugar, and fish sauce in a mason jar until sugar is dissolved.
  2. Add half of the sliced cucumbers and all the julienned carrots to pickling liquid. Allow them to sit for a minimum of 5 minutes. The pickles can be made ahead and stored in a mason jar in the fridge. Reserve the remaining cucumbers for assembly.

Hoisin Sriracha Sauce instructions:

  1. Saute the minced garlic over medium heat until fragrant, about 1 minute. Add sriracha and hoisin sauce in with garlic, stir to combine.
  2. Add sugar and cook about 5 minutes. 
  3. Remove from heat to cool and set aside.

Mayo Spread instructions:

  1. Beat egg yolks well. 
  2. Stir vegetable oil in in a slow stream while continuing to beat with a whisk until all combined and emulsified. 
  3. Stir in condensed milk slowly until all ingredients are well combined.
  4. Salt lightly. The spread should be slightly sweet.

Scallop instructions and assembly:

  1. Heat a small amount of oil in a pan over medium heat. Sear scallops for about 2 minutes on each side until golden brown.
  2. Toast inside of bread lightly on a griddle or in the oven.
  3. Spread about 1 Tbsp sriracha-hoisin sauce evenly on both sides of each sandwich.  
  4. Spread about 1 Tbsp mayo spread evenly on both sides of the bread.
  5. Add some of the raw cucumbers and cilantro to the sandwich.
  6. Nestle scallops into sandwich, cutting larger scallops in half if necessary to fit. Top with pickled vegetables and more cilantro.
  7. Optional: Drizzle more sriracha and or hoisin sauce on top before closing the sandwich.

Extra sauces and pickles can be stored in the fridge for a future use.

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